Pull the skin off the chicken. Start by picking up the skin at the back of the neck and pulling it down halfway the chicken's back towards the bottom of the carcass.
Turn it around and pull the skin back at the breasts as well all the way it's possible. Don't worry if the skin rips but try to maintain it as whole as possible as it's easier to pull it off whole than in pieces.
Flip the carcass again to pull the skin off from the back towards the legs.
Pull off the skin from the leg.
Cut the skin up to stripes.
Or even smaller pieces.
Put the skin into a small pan on medium heat.
As the fat starts to get rendered out, lower the heat and stir the skins every now and then preventing them to stick and burn down.
It takes about 20 - 30 minutes to get all the fat out.
The skin is ready when the fat ceases bubbling and tapping the skins with a spoon sounds hard as ticking with our nails on the spoon.
Flavoring can be done a couple of minutes before taking the skin out to dry. Throw fresh herbs like crushed garlic along with the skin or wait until taking them out and sprinkle with salt and spices.
Take them out to dry and cool a bit before serving.
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